Has any one ever cooked a boneless prime rib roast on a spit over a charcoal grill? Looking at how to prepare the roast, cooking times and temp to cook it at. Need to know before christmas as this is what we are having and as we all know this is an expensive cut of meat not to mention the fact that it is our meal for christmas and want to do it right.

Cook it at a low temperature with a temperature probe or oven thermometer inserted. When the deepest internal part approaches 120, take it off the heat, let it rest for 20 minutes or so and then put it back over a roaring bed of high heat coals for about 15 minutes, or until the outside of the roast has a crust on it. It should be delicious. The only downside of the roast beef on a spit is the "bullet hole" seen in every slice from the spit! The meat is wonderful.

Be sure to cook by indirect heat and use a large foil pan under the roast. I had a major flare-up once with prime rib because of all the fat. I had my grill too hot thinking I would sear the meat at 400 degrees, let the charcoal go an hour, then add just a few briquets to slow cook the remaining time. I did sear the roast well, but for a few minutes, I thought my weber was going to melt down. I had better luck by making sure I cooked the prime rib a second time using low, slow cooking. (275 - 300 degrees). I also used a cake foil pan with higher sides than the usual weber foil pan. A twelve pound roast took about 3 1/2 hours to reach medium rare, but the long, slow cooking was worth it.